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How to make vegan sushi

Happy Friday! We started our weekend right with vegan sushi for dinner. I like making sushi at home because it’s cheap, healthy, and filling. It’s pretty easy to make one you get the hang of it. 😉

Homemade sushi is much cheaper than sushi at a restaurant. I buy 10-sheet packs of nori from Matthews in Dundee for £1.68. We also buy jasmine rice in a large 10-kilo bag from Matthews for around £14. An avocado costs around £1 and a large cucumber costs £0.70. I usually make 10 rolls at a time and use 2 cups of dry rice. The combined cost of all these supplies is £17.38. You’d easily pay more than that for 10 sushi rolls at a restaurant. And the best part is you still have 10-kilos of rice to make more sushi! A 10-kilo bag lasts us a month even if we use 2 cups of dry rice per day.

I’d like to think the sushi I make at home is healthier than sushi made at a restaurant because I know exactly what goes into it. My sushi rice is simply plain jasmine rice without oil, vinegar, salt or anything extra added. Not that these ingredients are unhealthy in small amounts, but I try to avoid them when I can. Sushi tastes great with only veggies and rice, so I don’t feel the need to add anything to it. If I’m feeling fancy, I’ll whip up a dipping sauce made of tamarind concentrate, light soy sauce, coconut sugar, and lime juice.

Rice keeps me full for a while so sushi makes a perfect high carb meal. We already ate dinner but now I’m hungry for more!